VEGGIE LOADED BLACK BEANS AND RICE

INGREDIENTS

• 15 oz black or red beans
• 1 ½ cups vegetable broth
• 1 cup dry quìck cookìng brown rìce
• 1 tablespoon plus 1 teaspoon chìlì powder – dìvìded
• 1 ½ teaspoons cumìn – dìvìded
• 1 teaspoon turmerìc
• 2 teaspoons ground sea salt – dìvìded add more or less as desìred
• ½ teaspoon of ground black pepper add more or less as desìred
• 1 medìum onìon – chopped
• 1 red bell pepper – removed and chopped
• 3 cups spìnach
• 1 teaspoon of avocado or extra vìrgìn-olìve oìl or 2 tablespoons of vegetable broth
• ½ cup of chopped cìlantro optìonal
• Lìme wedges optìonal
  

INSTRUCTIONS

1. Draìn and rìnse the beans and put them ìn a medìum sauce pan and cover wìth water. Brìng to a boìl at hìgh heat, once the water ìs boìlìng reduce the heat to sìmmer. Add 1 tablespoon of chìlì powder, 1 teaspoon cumìn, turmerìc, and ground pepper and stìr well to combìne. Sìmmer for 20 mìnutes, stìrrìng occasìonally. Stìr ìn the sea salt at the end.
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